I made bread today.
-gluten-free, just as you need it to be.
It was picture perfect.
It was heavy as a brick.
We dipped it in oil and garlic.
Just beside our tomato and mozzarella.
-like so, just as we wanted it to taste.
It was picture perfect.
It was heavy as a brick.
We ate half the tiny loaf.
It took me 5 hours to make it.
-resting time, that’s what they called it.
It was covered and sticky.
It was heavy as a brick.
We enjoyed, the dense flavor.
I made bread today.
Like the poem, I spent hours making gluten free bread from scratch. There was a lot of kneading and waiting, kneading and waiting, and letting the dough rest. I think it was tasty, but it was certainly dense, but I wonder if that is just the nature of gluten-free bread. I followed the recipe on the bag of King Arthur’s gluten free bread flour.
Anyone else have any practice making gluten free bread that is a little, lighter or airy? Do you know what I might be doing wrong?
Coddiwomple World 